Pumpkin Oatmeal Cream Pies
These Pumpkin Oatmeal Cream Pies sandwich soft, chewy pumpkin-spiced oatmeal cookies around a fluffy vanilla cream filling. They look bakery-worthy but come together with simple ingredients and make-ahead friendly storage.
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1 2/3 cups quick-cooking oats
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2/3 cup canned pumpkin puree not pumpkin pie filling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
- 4 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and line cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice, then add the quick-cooking oats and stir to combine.
- In a separate mixing bowl, beat the softened 3/4 cup butter with an electric mixer until light and fluffy, then add the brown sugar and granulated sugar and beat for about 2 minutes, until creamy and lighter in color.
- Add the pumpkin puree, egg yolk, and 1 teaspoon vanilla and mix until well combined, then slowly add the dry oat mixture and mix only until everything comes together.
- Use a cookie scoop to portion the dough, roll each scoop into a ball, place the dough balls about 2 inches apart on the prepared cookie sheets, and gently flatten each one with two fingers into a thick, flat cookie.
- Bake for 9 to 10 minutes, until the edges are lightly golden brown and the centers still look a little soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack and cool completely before filling.
- For the filling, beat the softened 1 cup butter in a mixing bowl for about 3 minutes, until fluffy.
- Slowly add the powdered sugar and salt with the mixer on low, adding gradually to avoid a powdered sugar cloud.
- With the mixer still on low, add the heavy cream and 2 teaspoons vanilla, then increase the speed to medium-high and beat for 2 more minutes, until light and fluffy.
- Spoon the filling into a large piping bag fitted with a large round tip, pipe a generous swirl onto the flat side of one cooled cookie, top with another cookie, and serve right away.
Notes
Store finished pumpkin oatmeal cream pies for up to 3 days, individually wrapped in plastic wrap if possible. Keep them at room temperature or refrigerate if the kitchen is warm; if refrigerated, let them sit out for a few minutes before eating so the filling softens. To freeze, wrap each cream pie tightly in plastic wrap and place in a freezer bag. Do not microwave, as the buttercream will melt.
Nutrition
Calories: 643kcal
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